Back in March, I was laid off from my job at the newspaper and for the past month and a half, I have been spending an indiscriminate amount of time at home, re-evaluating my worldly existence, searching for a new job, and planning my 30th birthday party celebration.

This past week, all of my efforts came to fruition.

First, my 30th birthday party.

When I was a kid, my mom only let me have a birthday party on my even years. After you turn 18, birthday parties become far and few between and the parties turn into impromptu social gatherings, less emphasis on the partying part and more emphasis on mortality and how many friends you have surrounding you.

Not me.

I make sure every fête I have includes good food, drink, good people and an element of surprise.

I'm probably never going to look this good. Ever. And I really don't look that great LOL.

The party was held at New Town Bistro in Winston-Salem. I've known the owner, Kyle, for a few years and he was incredibly accommodating and hospitable to my party of 30 people! I had a custom menu and a signature cocktail. The cocktail (as seen above) doesn't have a name other than "Nikki's Birthday Cocktail" but it's Cheerwine, Red Stag, Vodka and a bit o' Sour Mix with a sugared rim. I was telling everyone all night, "I cost $6 and go well with lamb chops."

The menu: a mix of things: price points, salads, steaks, pastas, and most importantly: GUMBO!

After the party, we all headed over to an 80s party (how apropos!) sponsored by the RiverRun Film Festival & partied down while I sang karaoke. There was also a photo booth. I felt slightly regal & my little strip of pictures shows :)

I mentioned at the beginning, how this has been one of the most amazing weeks in a long time... and this was just ONE day... Stay tuned for day #2.

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About Me

I'm an award-winning private chef who writes and talks about my life as a food writer, culinarian, podcast host, and food tour guide,
I'm a classical French trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami. I've worked as a researcher, an editorial assistant, reporter and guest blogger, catering chef, pastry chef, butcher, baker, and a biscuit-maker.